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Pumpkin tortellini, crushed amaretti, mostardadi Cremona – by Bruno Loubet

11 September 2006

INGREDIENTS

(serves four)

For the pasta dough
250g flour
1 egg yolk
2 whole eggs
2tbs olive oil
Salt

For the filling
600g pumpkin or butternut squash
50g brioche
50g Parmesan
50g ricotta
Salt, pepper
Pinch of nutmeg
Olive oil

To garnish
80g butter
80g rocket salad
20g mostarda di Cremona
Sage, shredded
Old balsamic vinegar
2 amaretti biscuits

METHOD

Mix all the ingredients for the pasta dough together. Knead well. Wrap in clingfilm. Place in fridge for one hour.

Cut pumpkin or squash into pieces, wrap in foil and bake in medium oven until soft. Scoop out the flesh and dry out on the stove. Place all the ingredients for the filling in a food processor. Process for 30 seconds.

Roll out the pasta finely and cut 48 discs. Fill with the mixture and shape as tortellini. Cook tortellini in a large amount of salted, boiling water.

Melt butter in a pan with rocket. Add the mostarda di Cremona and sage. Toss the tortellini in the same pan. Arrange on a plate. Finish with balsamic and crushed amaretti.

Bruno Loubet

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